Pumpkin Spice Energy Bites
This sweet treat features the flavors of fall (hello, pumpkin spice!), and is packed with protein thanks to the nuts and seeds. Fuel up with this gluten-free recipe featuring sorghum products.
Ingredients
- 1 cup pitted prunes
- 1/2 cup Superseedz Cinnamon & Sugar pumpkin seeds or naked pumpkin seeds
- 3/4 cup Multi Grain Cheerios or sorghum-based cereal of your choice
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon sea salt
- 1/4 teaspoon sea salt
- 1/4 cup pumpkin puree (nut or seed butter could be used)
- 3 tablespoons ground flax seeds
- 3 tablespoons finely shredded coconut flakes
- 3 tablespoons finely chopped walnuts
Directions
- Line a baking sheet with parchment paper or a silicone baking mat.
- Add prunes to a food processor and pulse until they're in small pieces. Add pumpkin seeds, gluten-free cereal, pumpkin pie spice, sorghum syrup, sea salt, pumpkin puree and flaxseed. Mix until only fine pieces remain. The mixture should resemble dough and feel sticky.
- Using a measuring spoon, scoop out one tablespoon of "dough" and form into balls. Place onto lined baking sheet.
- In a shallow bowl, add finely shredded coconut flakes and finely chopped walnuts.
- Roll cereal balls in coconut and walnut mixture and return to baking sheet.
- Refrigerate for a minimum of 30 minutes or up to 2 hours and serve.
- Store in a labeled and dated airtight container for up to one week in the fridge.
This recipe was provided courtesy of Kansas Grain Sorghum. Find more sorghum recipes here.
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